Easy and delicious walnut and tofu cutlets

Sep 21, 2007 - This recipe is originally from "The Tofu Cookbook" by Becky Johnson. Those cutlets are very healthy, filling and versatile and they freeze well! I will try to include a picture soon but in the meanwhile here is my healthier version of the recipe: Serves 4 90g / 3,5oz brown rice 15 ml / 1 tbsp vegetable oil 1 onion finely chopped 1 garlic clove 200g / 7oz walnuts small bunch of rosemary or sage 250g/ 9oz firm tofu drained and crumbled 30ml / 2 tbsp soy sauce 1- Preheat oven to 200C / 400F. - 4 Comments